300ml JUST MILK lactose free milk
250ml 18% fat Candia Professional cooking cream
250g Coulommiers
75g Wholegrain French Dijon mustard
4 large eggs
100g rocket leaves
125g fleur de Cazette
100g Brown sugar
Preheat your oven to 150°C.
Remove the rind of the Coulommiers, and cut into small chunks, add it into a saucepan with the cream and slowly heat it up until combined. Leave on the side to cool down.
In a bowl, add the eggs, milk, Coulommiers cream & mustard. Whisk until combined.
Pour the mixture into 4 ramekins, cover them with foil and place them into a water bath in the oven for 30 to 40 minutes until set.
Place the ramekins in the fridge for 1 hours to finish setting properly.
Before serving pour a layer of brown sugar on top of your creams, and blow torch them. If a blow torch isn’t available, the back of a very hot spoon will do the trick, or your oven in grill setting.
Scatter some cazette on top of the crème brulées & finish with some rocket leaves
Deliciously soft, raw milk cheese with a bloomy rind similar to Brie.
If you are one of the 3,250,000 in the UK with Lactose Intolerance, then JUST MILK Lactose Free is for you.
Ideal for thickening and cooking, our 18% fat Cream makes particularly great sauces for pasta and vegetable dishes, as well as soups and veloutés.
